A vegan, kosher, non-dairy, low fat, yummy dessert. Everybody wins. If you use a gluten-free pie crust, extra points.

Ingredients:

One 29 ounce can pumpkin puree
One 12 ounce package firm tofu
1/3 cup Silk light or vanilla soy milk
1 cup packed brown sugar
2 teaspoons pumpkin pie spice OR 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves
1 large pie shell

Directions:

Process tofu, soy milk, and some of the pumpkin in a blender until very smooth. In a bowl mix all ingredients. Stir until well blended. Pour into a pie shell. Bake at 425 degrees for 15 minutes, then at 350 degrees for 40 minutes. Allow it to cool completely before wrapping it or condensation will ruin the texture.